Baked Pesto Chicken Pasta
Serving Size / Yield
- 1 1/2 C. penne pasta, dry
- 1 Tbs. oil
- 3 boneless, skinless chicken breasts, cubed
- 1/3 C. spinach pesto
- 1 pt. cherry tomatoes, halved
- 1 C. shredded mozzarella cheese, divided
- 2 Tbs. grated Parmesan cheese
Preheat the oven to 375 degrees and lightly grease a baking dish. Set the dish aside.
Prepare the pasta as directed on the package. While the pasta is cooking, heat the oil in a frying pan and add the chicken. Cook the chicken on all sides for 3 to 4 minutes, then remove from heat. Drain the pasta and return to pan. Stir the chicken and spinach pesto into the pasta. Mix until combined well. Transfer the pasta mixture to the prepared baking dish. Top with the cherry tomatoes and 1/2 C. mozzarella cheese.
Bake for 18 minutes, remove from oven, and sprinkle with the remaining mozzarella cheese. Bake for an additional 3 to 4 minutes, or until the cheese is melted. Sprinkle with the Parmesan cheese and serve.